If you’re searching for a soup that perfectly balances comfort and vibrant flavor, this Roasted Tomato Soup Recipe is absolutely a must-try. Combining the sweetness of roasted tomatoes with the deep aroma of garlic and a hint of smoky spices, it’s a soul-warming dish that feels like a big, cozy hug in a bowl. Whether you’re craving something simple yet luxurious or want to impress without hours spent cooking, this recipe delivers rich taste and velvety texture that will have you coming back for seconds (or thirds) fast.
Ingredients You’ll Need
The beauty of this soup is how simple, wholesome ingredients come together to create something truly special. Each element plays a crucial role, from the naturally sweet roasted tomatoes to the subtle heat of the paprika and red pepper flakes, making the final flavor full-bodied and irresistible.
- 2 pounds (6 medium) tomatoes, quartered: The base of the soup providing natural sweetness and acidity.
- 12 ounces cherry tomatoes: Adds additional juiciness and bright bursts of flavor.
- 1 head of garlic: Roasting mellows the garlic for mellow, fragrant depth.
- 1 red onion, quartered: Roasting caramelizes the onion, adding sweetness and complexity.
- 3 tablespoons olive oil: Helps roast the veggies evenly while adding richness.
- 1 teaspoon kosher salt: Enhances all the natural flavors perfectly.
- 1/2 teaspoon paprika: Gives a subtle smoky warmth without overpowering.
- 1/4 teaspoon red pepper flakes: Adds a gentle kick to keep the soup exciting.
- 1/4 teaspoon ground black pepper: Provides classic peppery spice.
- A small handful of fresh basil leaves: Infuses the soup with aromatic, fresh herbal notes.
- 1 stock cube or 2 teaspoons bouillon: Builds a savory foundation enhancing the soup’s depth.
- Optional – 1/4 cup heavy cream or coconut milk for drizzling: Adds a luscious, creamy finish for extra indulgence.
How to Make Roasted Tomato Soup Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 400 degrees Fahrenheit to get it nice and hot. This high heat is essential for caramelizing the tomatoes and vegetables, unlocking their natural sugars, and creating that rich, roasted flavor that makes this soup so unforgettable.
Step 2: Prepare the Vegetables
Place your quartered tomatoes and red onion on a parchment-lined, rimmed baking sheet. This simple step ensures the veggies roast evenly and don’t stick, making cleanup easier and the roasting more effective.
Step 3: Prep the Garlic
Slice off the top of the garlic head to expose the cloves, drizzle with a tablespoon of olive oil, then wrap it up in a small square of aluminum foil. Nestle this right on the baking sheet alongside the other vegetables. Roasting the garlic in this way will soften its sharp bite and turn it wonderfully sweet and mellow.
Step 4: Season and Toss
Drizzle the remaining 2 tablespoons of olive oil over the tomatoes and onion, then sprinkle with kosher salt, paprika, red pepper flakes, and ground black pepper. Toss everything gently to coat evenly—this seasoning layer gives the soup its signature warmth and complexity.
Step 5: Roast to Perfection
Place the baking sheet in the oven and roast for 40 minutes. You’ll notice the tomatoes shrink, the onion turns golden, and the whole kitchen fills with a tantalizing aroma. This slow roasting intensifies and deepens the flavors beautifully.
Step 6: Blend the Soup
Once roasted, transfer the tomatoes and onion into a blender. Squeeze the softened garlic cloves from their skins into the blender to infuse that mellow garlic flavor. Add the fresh basil leaves and the stock cube for that extra savory punch. Blend everything together for about 2 minutes until velvety smooth and luscious.
Step 7: Final Touches
Pour your freshly blended soup into bowls and, if you like, drizzle with a little heavy cream or coconut milk for a silky finish. This last step makes your Roasted Tomato Soup Recipe feel extra special and creamy without overwhelming its vibrant flavors.
How to Serve Roasted Tomato Soup Recipe
Garnishes
A garnish can elevate this soup’s presentation and add new layers of flavor or texture. Consider a swirl of cream or coconut milk, a sprinkle of fresh basil leaves or a few cracked black peppercorns on top. Toasted croutons or a small handful of grated Parmesan can add a delightful crunch and savory contrast.
Side Dishes
Pairing the soup with the right sides turns it into a complete meal. Classic grilled cheese sandwiches are a timeless match, their melted, gooey cheese perfectly complementing the tangy tomato base. A crisp green salad or crusty artisan bread also works wonders, balancing the warmth and richness of the soup.
Creative Ways to Present
Want to get fancy? Serve the soup in mini ramekins for a chic appetizer or in hollowed-out bread bowls for a rustic touch. You can also add a dollop of pesto or a pinch of smoked paprika on top for a pop of color and flavor that wows your guests.
Make Ahead and Storage
Storing Leftovers
This Roasted Tomato Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its fresh, vibrant flavors and reheat gently to enjoy all that roasted goodness again without losing any depth.
Freezing
If you want to save soup for longer, it freezes very well. Pour the cooled soup into freezer-safe containers or bags, leaving some room for expansion. Frozen soup can last up to 3 months, making it a perfect make-ahead meal for busy days.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to keep the flavors bright and the texture silky smooth. Adding a splash of cream or coconut milk upon reheating can refresh the soup and enhance its creaminess.
FAQs
Can I use canned tomatoes instead of fresh for this soup?
While fresh tomatoes give the best natural sweetness and texture, you can use high-quality canned tomatoes if fresh aren’t available. Just keep in mind that the roasting step brings out unique flavors you might miss using canned.
Is it possible to make this soup vegan?
Absolutely! Simply omit the heavy cream or replace it with coconut milk or another plant-based alternative. Just double-check your stock cube to ensure it’s vegetable-based and free from animal products.
Can I skip the blender and mash the soup instead?
You could, but blending really gives the soup its signature smooth and creamy texture. If you prefer a chunkier style, a quick pulse in the blender or using an immersion blender halfway can give a nice balance.
What is the best way to store leftover soup?
Store it in an airtight container in the fridge for up to 3 days or freeze it for longer storage. Make sure it is cooled completely before sealing to maintain freshness and flavor.
Can I add other vegetables to the roasting mix?
Definitely! Carrots, bell peppers, or even a bit of roasted red pepper can complement the tomatoes nicely and add extra depth. Just adjust the seasoning accordingly to balance the flavors.
Final Thoughts
This Roasted Tomato Soup Recipe is such a joy to make and to share. Its blend of charred sweetness, aromatic herbs, and warming spices makes it a bowl of comfort that never gets old. Whether it’s a chilly afternoon or a simple weeknight dinner, take a little time to roast those tomatoes and treat yourself to this delicious soup—you won’t regret it!
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Roasted Tomato Soup Recipe
- Prep Time: 8 minutes
- Cook Time: 40 minutes
- Total Time: 48 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful roasted tomato soup made by roasting fresh tomatoes, garlic, and onion, then blending them into a smooth, creamy texture. Enhanced with herbs and spices, this soup is perfect as a warm starter or light meal.
Ingredients
Vegetables
- 2 pounds (6 medium) tomatoes, quartered
- 12 ounces cherry tomatoes
- 1 head of garlic
- 1 red onion, quartered
Seasonings and Herbs
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- A small handful of fresh basil leaves
Other Ingredients
- 3 tablespoons olive oil
- 1 stock cube or 2 teaspoons bouillon
- Optional: 1/4 cup heavy cream or coconut milk for drizzling
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare tomatoes and onion: Place the quartered tomatoes and red onion pieces on a parchment-lined, rimmed baking sheet for even roasting.
- Prepare garlic: Cut the top off the head of garlic, drizzle it with 1 tablespoon of olive oil, and wrap it in a small square of aluminum foil. Place it on the baking sheet with the tomatoes and onion.
- Season vegetables: Drizzle the remaining 2 tablespoons of olive oil over the tomatoes and onion. Sprinkle kosher salt, paprika, red pepper flakes, and ground black pepper evenly. Toss gently to combine the seasoning with the vegetables.
- Roast the vegetables: Bake the tomato mixture, garlic, and onion in the preheated oven for 40 minutes, allowing them to soften and develop rich roasted flavors.
- Blend the soup: Remove the roasted tomatoes and onion from the sheet and transfer them to a blender. Squeeze the softened garlic cloves out of their skin into the blender. Add fresh basil leaves and the stock cube or bouillon. Blend for about 2 minutes until the mixture is completely smooth.
- Serve and garnish: Pour the blended soup into bowls and drizzle with optional heavy cream or coconut milk for added creaminess and flavor. Serve warm.
Notes
- Using cherry tomatoes along with regular tomatoes adds sweetness and depth to the soup.
- Roasting the garlic in foil keeps it soft and mellow, perfect for blending smoothly into the soup.
- Adjust the red pepper flakes amount to suit your preferred spice level.
- Optional cream or coconut milk adds richness but the soup is delicious on its own for a lighter option.
- For a dairy-free version, use coconut milk instead of heavy cream.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.
